Description
This is an amazing meal that you can prep up in advance, and freeze. It reheats in the oven for a quick meal on a busy weeknight.
Ingredients
| 1 | tablespoon | olive oil |
| 1 | medium | onion chopped |
| 2 | large | garlic cloves minced |
| 1⁄4 | teaspoon | red pepper flakes |
| 2 | cups | ground turkey or lean ground beef or 2 cups cooked lentils |
| 5 | cups | cooked whole wheat pasta shells (3 cups dry) |
| 3 | cups | marinara sauce (bottled or homemade) |
| 2 | tbsp | dried parsley or 1/4 cup chopped fresh parsley |
| 1 1⁄2 | cups | shredded Monterey Jack cheese (divided) |
| 1⁄4 | cup | grated fresh Parmesan cheese |
Instructions
In a large pan, heat the oil over medium heat and add onion, garlic, and red pepper flakes.
Saute until onions have softened, about 4 minutes. Crumble in the ground meat and cook until the meat is browned about 5 minutes.
Cook the pasta on the stove. Drain. Then stir in the cooked pasta, marinara sauce, parsley and 1 cup of the cheese.
Spoon the pasta mixture into a casserole dish. Sprinkle remaining 1/2 cup of cheese on top and the Parmesan cheese too.
If you are having this meal on the same day you are cooking, then bake until cheese is melted and bubbly, about 10-20 minutes at 375 degrees F. If you are preparing this meal for the freezer, then wrap in tin foil, label and then wrap the pan in plastic wrap.
When you want to reheat this meal, bake at 425 degrees F for 45 mins (from frozen).
Notes
To add a bit more nutrition to this recipe, I added 1 chopped red bell pepper and 1 cup shredded zucchini.
- Prep Time: 20
- Cook Time: 20